In a small dish, combine the sugar and ground cinnamon. Set aside.
In a shallow dish, beat the eggs with the milk and vanilla. Set aside.
On a flat surface, flatten each slice of bread with a rolling pin. Spread the cream cheese over each slice. Place 1 tablespoon of diced berries along the edge of each piece of bread. Tightly roll up the bread.
Dip each bread roll into the egg mixture. Sprinkle with cinnamon sugar.
In a medium, non-stick skillet melt the butter over medium-high heat. Place the rolls 3 to 4 at a time into the hot skillet and cook 3 minutes or until golden brown before flipping and cooking for an additional 1 to 2 minutes.